Preheat oven to 375°F.
Stir flour with baking soda and salt; set aside.
In a large mixing bowl beat butter with sugar and brown sugar at medium speed until creamy.
Add vanilla and eggs, one at a time, mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips (and nuts or other).
Drop by table spoon onto ungreased cookie sheets.
Bake fo 9 to 11 minutes or until golden brown._________________...if a single leaf holds the eye, it will be as if the remaining leaves were not there.http://about.me/omardrake

Joined: 13 Jul 2006Posts: 1655Location: On the sunny side of the street

Posted: Tue Dec 23, 2008 1:33 pm Post subject:

To get it one step up from Darqcyde's recipe, replace 1/3 cup of [all-purpose] flour with Hershey's cocoa. Use peanut butter chips as the other and you'll have my renowned Chocolate Triple Chocolate Chip Cookies.

Of course, it's not a truly triple c. chip, but that can be remedied with white chocolate chips._________________WARNING: Microwave musclebear detection devices in use on these premises!

diced carrot
sliced mushrooms
chopped cooked chicken (i used leftovers from a roast chicken that had been slathered in whipped garlic - i'll post that recipe once i find a new supply of whipped garlic) (i also supplemented it with a can of chicken)
chicken broth (about two boxes or three cans)
3/4 cup of rice

put on high for about 3 hours. about halfway through, i tasted it and it was kinda bland so i put in some Garlic Garni (again, need to find a link for you)

Directions: Melt almond bark in microwave in large bowl (make sure you do this slowly with lots of stirring as written on package). Once all lumps are gone, stir in the other ingredients.

I usually cover an entire table with wax paper and then spoon out globs of the mixture. Size of globs depends on you. Let cool/stand for about 45 minutes and they are ready to go! Simple and yummy especially if you have some peanut butter lovers._________________Eureka00: "Reminding you of your addictions" since 1982.

I'm reserving this spot for a fudge recipe that I'll post after dinner._________________...if a single leaf holds the eye, it will be as if the remaining leaves were not there.http://about.me/omardrake

Ooh! When I get a chance, I am totally submitting my Hollandaise sauce!

I taught myself how to make eggs Benedict when I was 8 and omelettes when I was 11. I love making breakfast/brunch (brunch is better, 'cause you can serve alcohol!). Remember that next time there's a Sinfest Con! "SlinkyKat will make the morning feast!"

For the longest time I had to have a Dos Equis (lager - the green bottle) and a shot of gold tequila while I ate my huevos Rancheros...then all the years of drinking Pancho Villa (a wretched white tequila sold in plastic bottles and served in Mexican dive bars) caught up with me. Now I have to make do with a tamarind Jarritos soda, or an agua fresca.

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Eat with crackers, chips, bread, whatever you feel like

Also, More easy recipes would be great. I hate cooking complicated things for only one or two people.

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Braised short ribs:

1 lb beef short ribs
1 can tomato paste
2 tbs balsamic vinegar
any herbs and spices you see fit to add
salt and pepper

Mix all the flavory stuff together in a big bowl with a whisk. Salt and pepper the ribs and sear in a screaming hot skillet. Toss the seared ribs in the tasty paste to coat. Wrap them in two layers of foil...make sure to seal them up real good. Put the foil packs in a COLD - very important - COLD oven. Set the oven temp to 250F and set a timer for 5 hours. When the timer does the beep, take the packs out. While they're hot, cut the end off and drain the tasty liquid out into a glass measuring cup or other non-plastic tallish device. Stick that tasty in the fridge. Pull the meat out and pull out the bone. Or don't if you want to serve them in gnawable form. Put the meat, covered, in the fridge. Come back the next day and the tasty liquid will have formed a tasty fat puck on top. Grab that off the top and save for later use (it's great for sauteing). Pull out the meat and cut off the remaining connective tissue with kitchen shears. Now you can do all kinds of stuff with it! Make a sauce out of the liquid and heat the meat, serve over rice or noodles. If you added asian spices, make a thick sauce out of the liquid and add to stir fried veggies and the meat....

thaw the dough. i used to store the bag in the fridge for a day and then fight to pull the rolls apart, but last time i used the quick defrost (put them on a cookie sheet and in a warm humid oven for 1 1/2 hours -- wow, no fighting with the dough! all thawed and not stuck to each other! yay!)

roll each doughball on slightly floured surface to about 4" round.

put a dollop of your filling in the center. don't overfill, but don't be stingy.

now, imagine the dough is a compass. fold the N and S points together. fold the E and W points together. fold the NE and SW points together. fold the NW and SE points together. the dough should be completely surrounding your dollop of filling and it should be sealed.

place buuun on a slightly greased baking sheet. do the rest of the dough. a 36-roll bag of dough will fill 2 baking sheets. when one sheet is filled, cover with a dishtowel and let rise for 20 minutes. you can work on the second sheet during the first sheet's rising time.

preheat the oven to 375 degrees.

the original site had you brushing the dough with eggwhites and sprinkling sesame seeds on them. i don't do that. just pop the sheet into the oven for 15 minutes or until they're golden brown.

let them cool a little bit. *drool* very yummy.

i store them in the freezer. in the morning, i grab two per bento, microwave them for a minute to get most the frost out, then into the toaster oven to toast, being careful not to burn them. add a fruit, veg, treat and crunchy bits and lunch is ready in less than five minutes.

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Oh no - malt-flavor Jarritos??! Is that good - in any way? You poor thing! Expecting tamarind and then getting...malt. *shudder*

You probably looked a lot better than the Pancho Villa cartoon on the bottles of "tequila" (I use the term loosely with this product) that bore his name. If I can find an image of it, I will PM it to you!

And now for a recipe I got from my box @ almanac.com (I know, I know: I'm a dork!)! I am sure you will all appreciate...

Tipsy Strawberry-Watermelon Pops
Preparation Time: 10 minutes

Start to Finish Time: 250 minutes

Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops

To make these pops without the liqueur, simply add an extra 2 tablespoons sugar.